Spiced shepherd’s pie with sweet potato

Sunday Tasmanian - Tassie Living - - TASTE -

1.5kg sweet potato, peeled and chopped ¼ cup ( 60ml) ex­tra vir­gin olive oil 2 brown onions, chopped 2 medium car­rots, peeled and chopped 1 ta­ble­spoon ground cumin 1 ta­ble­spoon ground co­rian­der 500g lamb mince 1 x 400g can chopped toma­toes 1 cup ( 250ml) beef stock 2 cups ( 140g) coarse sour­dough bread­crumbs Sea salt and cracked black pep­per Pre­heat oven to 180C. Place the sweet potato in a large saucepan of salted wa­ter, bring to the boil and cook for 10- 12 min­utes or un­til soft. Drain, mash and set aside.

Heat two ta­ble­spoons of the oil in a large deep­sided fry­ing pan over high heat. Add the onion and car­rot and cook, stir­ring, for 8- 10 min­utes or un­til soft. Add the spices and mince and cook, us­ing a wooden spoon to break up any lumps, for 3- 4 min­utes or un­til browned.

Add the toma­toes and stock and sim­mer for 15 min­utes. Spoon into a three- litre ca­pac­ity bak­ing dish. Toss to com­bine the bread­crumbs, pep­per, salt and re­main­ing oil.

Top the lamb mix­ture with the potato and bread­crumbs. Bake for 40- 45 min­utes or un­til golden. Serves six to eight.

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